All language subtitles for Masterchef.Dessert.Masters.S01E07.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously on Dessert
Masters.

WOMAN: Oh it's a koala.

Amaury set a challenge based on
everyone's favourite.

MEL: Bring us a dessert that
celebrates chocolate.

The contestants were chock full of
delicious ideas.

ANDY: I'm going to make a
chocolate sundae.

JESS: I'm making a chocolate
caramel bird's nest.

GARETH: I'm making a tart.
AMAURY: OK, finally.

But the Queen of Chocolate...

..Was feeling the weight of her
crown.

KIRSTEN: If I'm ever going to win
any challenge,

this is the one for me to shine.

Wow. That's nice.

MEL: You have chocolate in all
of these really light,

interesting, surprising textures.

It's so good.

Like it's a party in your mouth.

I really love it.

Kirsten...

..reigned supreme.

It's chocolate on chocolate.

Visually, it's spot on.

Perfect concept.
Yeah.

Perfectly executed.

Winning immunity from tonight's
epic elimination.

JESS: This is like the olden days
movie thing.

KAY: Where's the popcorn?

Going to the drive-through.

MAN: Date night.

Oh, cuties!

WOMAN: Oh my gosh.

Good evening, everyone.
CONTESTANTS: Hello.

ANNA: Good evening.
GARETH: Good evening.

It's movie night in the Dessert
Master's kitchen.

Well, unfortunately, we are not
watching a movie together tonight.

This is an elimination.

MEL: On this board are some absolute
blockbusters.

Mission Impossible, Star Trek, The
Godfather, Transformers,

Breakfast at Tiffany's, Grease and
Pretty in Pink.

Tonight, you're going to be choosing
one of these.

And use it as an inspiration point
for your dish.

Andy, are any of your favourites
up here?

I do, I do like a little bit of a
Grease mega mix.

Adriano, the popcorn dessert would
have been perfect.

I did it on the wrong challenge.

From the silver screen to the
Dessert Masters stage,

we want to see some award-winning
delicious desserts.

You'll have a total of two and a
half hours.

If you bring us the least
impressive dish.

The show's over.

You will be going home.

Amaury, grab the popcorn.

Everyone else...

Your time starts now.
Go, go, go.

ANDY: Come on, talk to me, buddy.
Talk to me.

JESS: Is that the orange blossom,
honey?

Yeah.

Nice.

ZUMBO: Yeah, yeah, yeah.

What else do I need?

REYNOLD: Chocolate.
Just behind you, big dog.

I love movies, you know, I love
going there.

I love getting a good choc top,
dipping it in popcorn.

Oh, who took the strawberries?

JESS: Here.

My dish tonight is a take on a
strawberry milkshake.

Do you need all of them?
No.

Hey, Ad.
Hey, Adriano.

Hey, how are you?
Great.

What's the movie?
Grease.

Oh, I like that.
I love that.

You know the scene at the diner
where she throws the milk?

I mean, I'm not going to throw
it on you but...

I thought about it. I was like...
I'd better not, though.

That would definitely give some
theatre to it.

It would.
But I'm relieved to know

you won't be throwing a milkshake
on us.

Talk to us about the dish.

Chocolate milkshake cup.
No way.

Are you doing a milkshake
cup in chocolate?

Elements inside. We'll have a
crunch.

Ice-cream, Chantilly and a compote.

Some bubbles on top.

Leading flavours are what?
Strawberry?

Neapolitan. Strawberry. Chocolate.
Vanilla.

Oh, nice.

Like the classic. It kind of lends
itself to that era.

That Neapolitan diner
sort of flavours.

Yeah.
I like the simplicity.

And I like that you took a very
iconic part of the movie

that translates so well into a
dessert.

Yeah.
I'm very excited about this one.

Well, don't rush the construction.

Good luck to you.
Thank you very much.

I'm confident in the elements.

It's just about putting it all
together.

And making sure that it's perfect
at the end,

In two and a half hours. That's
going to be a big push.

ANDY: I don't know whether I'm
going to go a little bit rogue here

and throw some cardamom in here.

GARETH: Play to your strengths,
Andy.

Yeah, I know. Don't be a dickhead.

Oh, that's my strength.

So my movie today is Godfather.

And my dessert, I'm going to do
with it...

I'm going to take a little play on
the prevalence of oranges

in the movie.

At the start, when Vito dies and
he falls over

and pulls over the orange cart.

They feature on the table just
before the horse head scene.

And then also at the end where
Marlon Brando dies

and he's eating an orange.
PRODUCER: No spoilers.

If you haven't seen the movie.

orange is always kind of appear
when a tragedy is about to occur

or when someone important
is going to die, so...

I mean, someone's going home today,

so I think it's kind of
appropriate.

KIRSTEN: Is that blood orange,
Andy?

Yeah.

You can smell it.

I've got my oranges boiling
frantically over here

for my whole orange cake.

I've started on my blood orange
sorbet.

Also, there's elements of like
Sicilian desserts.

There'll be a cannoli filling and
also olives,

for a little bit of a savoury,
salty element to it.

I think the key with flavours

is just to make sure everything
sings in balance.

Like you need sweet.

You need an element of savoury
and saltiness.

You need freshness.

You need different mouth textures
and temperatures

to just kind of excite the palate.

Like if it's all one dimensional,

you're not going to want to go
in for a second bite.

Everything's going well and I'm
really happy with it.

So as long as everything comes
together, I think, you know.

You can only hope for the best.

MEL: I love a challenge like this

because it's the ultimate in
conceptual work, right?

You could really interpret any of
these movie titles

as something from a story,
something to do with the words.

It's pretty much endless
possibilities.

Yeah... What are you thinking?

You're looking at this line-up of
incredible movies.

Where would you go there?

My favourite out of the whole thing
would be Mission Impossible.

You know, this iconic scene where
he's dropping from the ceiling?

Yeah, flat on the ceiling.

I think that as I plated dessert,
you could play on

having a structure and like,
maybe a drop-down something.

Some theatre to your... I like it.

Well, I think I would choose Grease.

I think I would do a tin of
pomade,

and chocolate work in the shape of
a comb,

which I think could be quite cute.

This is exactly how I want
them to do it.

Find the movie, find what's the
most iconic and the essence.

And translating it into pastry.

Yeah, well, I think that no matter
which way they go with it,

conceptual challenges can trip
up even the most creative

and inventive chefs.

So I think they need to sort of keep
it a little bit simple.

Come up with a clear idea and stick
to it.

Because, of course, the least
impressive dish

we'll be sending its maker home
this evening.

Hey, Ray.
Hey, Reynold.

How are you going?
REYNOLD: Not too bad.

Which movie are you picking
this evening?

For the movies, I actually really
enjoyed the Star Trek movie.

Oh, I did not pick him as a Star
Trek guy.

No, I'm not a Star Trek guy in
terms of the show.

But the movie I really enjoyed.

Uh huh.
Better than Star Wars.

So how are you interpreting that in
dessert form?

So, visually, I want it to look
like a planet,

so like a marble-looking shape...
finish.

And then I want to... I haven't
tried this one yet.

It's to create a Saturn ring.

You've seen my dessert, no?

Yeah.
The Saturn.

But it's just going to be a black
and white, silver planet

looking thing. Something smoky
and theatric.

So you're really drawing
inspiration

from the visual thematic of the
Star Trek?

I like that.

I need to ask you.
Yes.

This pin, is it burning a hole on
your apron?

No. You know what? I might not
play it at all. Ever.

I'm kidding.
Just as a bit of a souvenir.

I have the feeling, I don't think
he's going to play it regardless.

I'm honestly thinking, like,
not too.

It's nice. It's nice to have
insurance but...

In case of emergency otherwise,
shoot for the stars.

Yes.
OK.

Thanks, guys.

The first thing I get onto is
making the caramelised

mandarin compote.

And pop it into the freezer.

It's going to be the centre of the
planet.

I mean, stakes are high.

Amaury's done a planet
looking dessert before.

It's really cool what he does,
like a bon bon style.

But I want to really show him my
style.

The pin is only for absolute
insurance.

I don't want to use it tonight.

I don't want to use it at all.

I'm going to keep the pin forever.

JESS: Yay.

What are your flavours, Jess?

I'm doing ginger, honey.

And passionfruit.
And what?

And passionfruit.

And passionfruit?
Yeah.

The only movie I know and I've
watched is Transformers.

Bumblebee is basically one of the
Transformers in the movie,

which I personally like.

He's a sweet, loyal transformer,
so I think it's a given

that I need to do a bumblebee
in this challenge.

I love bees so much that I even got
it tattooed on my wrist.

So you can see that there's a
little bee flying

onto a little sunflower.

So I'm going to be creating
the honeycomb,

which is actually the ginger
parfait.

I'd like it to have a hit from the
ginger.

But I want it to be a very fresh
dessert.

These flavours are not generally
mixed together.

But I think it makes sense to put
honey, ginger,

and also passionfruit.

Give it a little bit of citrus and
then a refreshing creme fraiche.

And then also utilising some
gastriques

to give it a little bit more
balance.

My brother always says that in
order to succeed,

you always have to bee-lieve.

It's my third time fighting for my
place in the finale.

And I want to prove that I have a
lot more knowledge,

in terms of flavour combinations.

I have a lot more skills under my
belt.

I'm hoping that they can really
see that.

Oh, it smells good already.

KAY: How are you going, Anna?

ANNA: Yeah. Good, honey. Just a
lot. A lot to do.

Do you think I'm crazy? I'm crazy.

Nah, you'll get it done.

Oh my God, I'm so excited.

I love watching movies.

I'm doing Breakfast at Tiffany's.

And I'm just going to do a
beautiful afternoon tea.

Because Breakfast at Tiffany's
is all about being elegant,

beautiful and amazing.

I can't really remember if I
watched Breakfast at Tiffany's.

I think I have.

But look in the movie title
there's breakfast.

I'm sure she would have had
afternoon tea.

Like she would have.

Hello, Anna.
Hello. How are we, Mel?

Inquiring minds wish to know.

What are you making? Which movie
did you pick?

Breakfast at Tiffany's.

Afternoon tea, because for me it's
all about elegance and beauty.

And it's based in New York as well,
so I'm going to do a cheesecake.

And I'm also going to do a brownie.

There's a cheesecake. There's a
brownie. What else is going on?

Custard as well. Just scones.
There's jam.

There's everything. So I'm like oh
my God.

Love it. Alright.

Look, I think a lot of this will
come down to presentation

and execution.

So, the way that this looks
is definitely going to sell

whether or not it sort of hits
the brief.

If you are going to sort of go
that general concept,

in terms of to you, Breakfast at
Tiffany's means elegance,

it means New York, then I need to be
able to see and taste

elegance and New York in your dish.

You'll be able to see it Mel,
promise.

I love this.
Fantastic.

Thank you so much.
Thank you, good luck.

Thank you chef.

Look let's be honest.

I don't think I've watched
Breakfast at Tiffany's.

So have I met the brief? Who knows.

Am I going to make sure it's spot
on? Absolutely. Yes.

I don't think the judges are sold
on my idea.

But you know what? That's what it
means to me.

So I'm just going to do it.

Chefs, you only have an hour
and a half left.

ANNA: Oui.
I didn't hear you.

CONTESTANTS: Yes, chef.

MAN: Come on.

REYNOLD: My knees hurt.

JESS: You know, that's a sign of?

Getting old, I know.
Yeah.

GARETH: I've chosen Grease as my
movie

to be inspired by this evening.

The scene at the drive-in,

where rumours start to spread
around

that Rizzo has got a bun in
the oven.

What we're going to do is we're
going to make that bun.

So we're going to do a burger bun
shaped entremet

with orange pistachio

and an ice-cream
that's infused with brioche.

I want to try and drive home two
different angles

with the brioche theme.

Not only do you get the visual but
then also the flavour profile

of the brioche without ever
actually eating any brioche itself.

It's somewhat of a bun-ception.

The most challenging thing about
today's dish...

..is probably composition.

But at the same time I'm confident
that the flavours are good.

I think it's a nice, quirky take
on the movie brief.

I feel like making
a bun in the oven

is not something you can do by
yourself.

Andy and I are going to together
make our own bun.

KAY: Today I've chosen Pretty in
Pink.

I think the most iconic part of
the movie

is when she recreates her own
dress.

And I don't know, her dress kind
of reminded me of a pink pavlova.

The thing about this pavlova is
that...

..the outside is going to be
inside,

and the inside is going to be
outside.

So I'm going to make the pavlova
like an imperfect heart,

because teenage love is, after
all, imperfect.

I've actually added a little bit
of pink peppercorn to the pavlova

because teenage love's a little bit
spicy.

How cute are they?

In love, it's what's inside that
counts.

So when they break open that
pavlova,

all those delicious flavours are
going to be in there.

I'm going to make strawberry
marshmallows and a champagne gel.

My dessert is inspired by many
elements of the movie,

but I really want the champagne
in there

because she drank champagne
at the prom.

Make it pop. Where's your sense of
showmanship?

If there is one moment you can make
it pop, it's now.

Oh, I do it.

I do it, Kay-Lene.
KIRSTEN: I'll catch it.

You catch?
Yeah.

Oh my God. Thanks, chef.

You're welcome.

I got it.

Alright.

Let's focus.

They are incredible talent.

I don't think they ever served us
something that was not good.

And I think some of them really
understood,

and took the essence of this
challenge.

I'm thinking Adriano.

I love his direction.

I think Grease, this era, iconic
milkshake.

It's visual. It's going to be
a tromp l'oeil.

And it's going to work within
flavours.

I think this is perfect for him.
Yes.

There's some great ideas out there.

And there's also a few that worry
me a little bit,

in terms of meeting that conceptual
brief.

Anna.

Because she's picked Breakfast
at Tiffany's.

And she's giving us an afternoon
tea,

that's very elegant and very New
York.

But are we going to be able to see
that in the finished dish?

I'm not completely sold yet.

Grease, it's an iconic movie.

I think it's one of those ones
that we all grow up with.

And the milkshake that Rizzo throws
over Kenickie.

It's a strong connection.

I've done the vanilla Chantilly,
the ice-cream and the compote,

so I've got a few things going and,
you know, few things to go, so...

Tracking OK.

Strawberry compote. I put it...

My plans put most of my elements
inside the cup mould, you know,

just to create a bit of weight
so that when I tip it out,

it'll come out easier.

I put in a layer of strawberry
praline crunch.

And then we have a vanilla
Chantilly.

The creme patissiere.

And the strawberry compote.

The compote will add a nice
freshness.

And like a soft jelly texture to
the dish.

KIRSTEN: You're all good, Adriano.

Yeah. I'll get it built,
just see if they come out.

Make us a dish we can't refuse.

45 minutes to go.

KAY: How kitschy is this.

GARETH: Come on.

MAN: What's wrong, Kenickie?

REYNOLD: Compote's done. It's
freezing. Ganache's setting.

Working on chocolate.

To create the planet ring
chocolates...

I put an acetate sheet over the
turntable spinner.

And I used a pastry brush to dip
into the chocolates.

And let that turntable create a
round ring.

It's not as smooth as Amaury's.

But I think it's looking kind
of organic and natural,

as if like there are little rocks
going around the ring.

I think it's looking pretty
alright.

I'm just going to give it a little
dusty, dusty.

Make it look a little bit more
monotone.

There's a line in Star Trek,
"Where no man has ever gone."

It's completely out of this world.
It's in space.

It's a different planet, something
new.

OK...

So I take my caramelised mandarin
compote out of the blast freezer.

It's not setting.

Just so dumb. Caramel doesn't
freeze.

I'm putting the mould in the liquid
nitrogen bath,

hoping for it to freeze.

But then the mould gets too frozen
and then I can't even unmould it.

So my mixture is stuck.

Feeling stressed and I think I may
be a little bit screwed.

I might play the pin.

I might, yeah I might.

REYNOLD: I'm shitting myself.

KIRSTEN: Is that your caramel?

I caramelised mandarin compote.

Obviously, caramel doesn't freeze.

In this kitchen,

when things go wrong, you've got
to really think on your feet.

And adapt straightaway.

So I'm not going to get the
compote out of the mould.

I'm just going to scoop
in the compote.

It's still quite loose, it's runny
and it's just going everywhere.

It's making a mess.

This dish relies on the planet.

The planet is round.

It needs to be the perfect shape.

Now, I'm not too sure how this is
all going to come together.

I don't even know how I'm going to
shape it.

I'm only going to play this pin
at the very last minute.

If it doesn't come together.

I want you to enjoy the show.

There's a lot of citrus.

Citrus and strawberry.

Except Anna's doing something
different.

Breakfast at Tiffany's and High
Tea.

It's a risky take but she's very
good.

I'm sure she'll pull it together.

It is doable within the time.

There is a way. I know it's...
You have to think quick.

But there is a way.

Do you already know what they're
doing? Jess.

She's using frozen elements for
Transformers, the bees.

Andy I'm not sure. He's very, very
clever in how he works.

He focuses on texture and flavour.

Yeah, there's some really savvy
desserts down there.

ANDY: How are you going, Zumborino?

Need to bust out
the Grease Lightning song,
like, when you're running around.

ZUMBO: Oh, yeah.

(SINGS MELODY)

# Grease Lightning #

I think the direction I've gone
with is quite fun.

Focusing on The Godfather.

Focusing on the oranges heavily.

I'm feeling confident with
the challenge.

It's really enjoyable.

I want to start working out,

kind of how it's going to come
together on the plate.

And also work out ratios.

Andy.
Hello?

Hey, how are you?
Fantastic. How are you?

This is the orange bench.
It is.

Orange and pistachio.
I like what's going on here.

We should maybe have a meeting
beforehand.

So not only do you know this movie,
you love this movie.

Like you know the details.
I know a few details.

So dare I ask, are you leaving
the gun and taking the cannoli?

There is some cannoli in there,
actually.

OK.
It's very Sicilian.

So you've decided on final design?

Uh, no, I'm just doing that now.

I want it to look orange.

None of us can really criticise
your flavour and texture.

You've proven time and time again

that this is really your
speciality.

I would love to see you get out of
your comfort zone

with the visual.

Make it look amazing.

Make it look as appetising as it
actually tastes.

Push yourself on this one.

Oui, Chef.

Cool. Thank you, Andy.
Alright.

Good luck.

Getting a little thrown with the...

The judges trying to get me to
change my playing style.

I feel like Amaury is kind of
playing mind games with me today.

I've got my cake still coming
out of the oven,

so I haven't tasted everything
together with that.

But when it comes down to it,

I mean, I'm a chef who is flavour
forward.

And I like the way I plate my
desserts.

So I'm just going to stick to my
guns and just do me.

My guns have got me all this way
through life so...

JESS: What's wrong, Rey Rey?

REYNOLD: So tired, man.
Me too.

I get my parfait out of my
honeycomb mould.

I've got a lot of this stuff done.

And I think now it's just about
passionfruit snow.

Being able to bring out a little
bit of acidity

will help balance the honey.

So that it's not too sweet.

I'm really happy with the overall
dish.

Quite confident with the flavours
of everything.

I'm feeling pretty good.

GARETH: I'm up to my cake now.
So this is the orange cake.

Oh, you...

Sorry.

To build the entremet,

I'm going to start layering
the pistachio biscuit,

the mandarin jam,

the caramelised orange cake
and the orange compote.

And that's all encased inside that
pistachio mousse.

You're still on time?
Still on time.

I'm confident everything's...

..you know...

..texture wise is coming out
really nicely.

I got two mousses that are
perfectly spherical.

Everything is looking like it's
coming together.

So now I'm getting onto my white
chocolate sesame seeds.

I think for the visual aesthetic,
this is pretty crucial.

The theme of the bun will really
be lost,

if it doesn't have those iconic
sesame seeds.

Yeah, I believe I've hit the brief.

I think it's well and truly a good
nod to Grease.

And pays homage to the film.

Spoiler alert. 15 minutes to go.

KIRSTEN: That looks good, Adriano.

Sorry. It's dirty.

KAY: I'm quite sure that the judges
will definitely know

which movie inspired my dish.

I mean, it is so pink.

And I don't even like pink.

Have I told you lately that I love
you?

Oh, thank you so much.

You have my heart. Now I have
yours. Alright.

Thanks.
Thank you.

I think all the flavours work.

But hopefully everything comes
together on the plate.

On the inside, I start with the
strawberry balsamic compote.

The champagne jelly.

And finishing it with a mascarpone
cream.

Are you busy, Andy? I need you to
taste my dish.

ANDY: It's so pretty in pink.

Is it too sweet?
No.

(MUMBLES)
Huh?

Blitz your gel.

Sorry?
Gel's grainy.

Does it taste weird?
What is it?

Champagne.

I think it just needs to be
smoother,

because it all like eats really
smooth.

And then you kind of get that on
the back palate, I guess.

I wouldn't take it off.

I would just, if you can get
it a little bit smoother,

maybe like throw a little bit
more champagne through it.

But it tastes OK? Everything
tastes OK?

It's good. It just needs a little
bit more pop.

My God, dude, you're making me
second guess myself.

No, no, no, no, no, no.

I don't know. I'm not 100%
confident on this element.

But I know that I need it in there
to reinforce the champagne flavour.

KIRSTEN: Anna, you're all good.
ANNA: As good as I can be.

Looks good. You're happy?
I've just done too much.

Come on, Anna. You've got this.

You're right. You've got it.

I'm feeling a bit deflated. I've
took too much on.

The passionfruit. It's coming
together nicely.

The gel, the tapioca, the fruit
looks great.

And now it's time to move on.

Cut my cheesecake.

How is it, Anna?
Good.

The scones are coming out of the
oven.

They haven't risen. They haven't
taken much colour.

I've forgotten the baking powder.

My God.

Baking powder is a rising agent.

It makes it fluffy and it gives
it colour.

This is supposed to be Breakfast
at Tiffany's.

Currently, I'm watching the movie
of the Titanic.

And I'm going down in the ship.

I'm just going to keep on going.

I'm going to do the best I can.

ZUMBO: I've pretty much done all my
elements

in the strawberry milkshake.

Kind of now getting the visual
right.

So I'm super careful about
demoulding this chocolate cup.

I have to be very, very delicate.

You know, the chocolate is thin.

I can't press too hard because
that chocolate will crack.

And that's the last thing that I
want right now.

And I get one out.

And I'm just like, yeah.

I just need to touch up and fill
the edges.

But other than that, it looks
great.

So I start to spray the cup.

And then...

Oh, no.

It's broken.

So I have to go and get another
chocolate cup.

Praying that this one will be a
little bit more smooth.

I'm in trouble.

My chocolate cup has cracked, but
it's going to have to do.

Now I just need to do the final
touches.

And create strawberry bubbles that
will go on the top

with my strawberry ice-cream in
front of the judges.

I feel good, but like just, you
know, a bit disappointed myself.

Flavours are there, so I'm happy
about that.

At least I've got something
to put up.

REYNOLD: This dessert needs to look
like a planet.

It needs to look out of this world

to be able to relate with Star
Trek.

It all relies on this one sphere.

And need to make sure it's
perfect and seamless.

So I've got my sphere.

Oh my God, I'm shaking.

But I've still got to put on that
planet ring.

How are you feeling?

Flavours I know are good.

It's fresh, it's bright.
Yeah.

This ring just needs to sit nicely.

OK. Alright.

It's looking a little bit odd.

But it's planet enough.

Last chance, Reynold.

Are we playing that pin or what?

Nah.
Yeah? You feel better?

I hope I've made the right
decision.

You only have one minute to finish
your dish.

Come on, guys.
One minute.

GARETH: The glaze is looking really
good.

It is really starting to come
about like a burger bun.

So really happy.

Nice bun.

ANNA: I'm planning my afternoon
tea.

I got my posset.

My brownie.

And my cheesecake.

I'm looking at the scones and I'm
like, maybe I can cut him in half.

Put the cream in the jam. Whatever.

And they're so flat.

I can't do it. I'm just devo.

30 seconds.

WOMAN: You alright?

REYNOLD: Yeah. This is by far one
of the hardest cooks.

HOSTS: 10... 9... 8... 7... 6...
5... 4...

3... 2... 1.

It's over.

Step off the bench.

GARETH: Thank God.

Well, conceptual challenges
are always super difficult.

And you can tell in an elimination
like this

that everybody was just firing on
all cylinders

to fight for their place in the
competition.

Seeing Reynold wanting to play his
pin halfway through the cook,

kind of give you a little bit
the vibe in the room.

Absolutely.
Yes. This one will be a tough one.

Hey, Jess.
JESS: Hello. Hello.

So what movie inspired you?

Transformers.

And what's the name of your dish?

Humblebee.
Humblebee?

On the bottom, you've got the
honeycomb ginger parfait.

All the little dots and speckles
of the ginger gastrique,

passionfruit gastrique, balsamic
gastrique.

And then you've also got the
passionfruit snow,

with creme fraiche ice-cream.

Thank you, Jess.
Thank you.

Well, I think it's cute.
I'm excited to try this one.

This better bumble-be good.

It's bumble-be very good.

It's a very interesting dessert.

I think the star of the show is
weirdly,

the ginger brings such an
interesting dynamic

and acidity to the dish.

This is not an overly sweet
dessert.

It's...

Wow. I really like the flavour.

Where this dish is really
extraordinary is in the eating

because it manages to traverse
sweet, sour,

the heat of ginger so artfully and
so skilfully

that it just makes this dish
hum along or buzz along

at a really, really nice
kind of pace.

It's definitely her tastiest dish.
Yes. I agree.

Well done, Jess.
Good job, Jess.

Hey.
The twins.

You know what that is?

We're becoming a hive mind.

Hive?
Mind.

What is hive?
You don't get that in French. Sorry.

So we're thinking alike.

Oh, yeah.

Hey, Gareth.
Hello.

GARETH: Good evening.

What have you brought us this
evening?

This dish is called Rizzo's Got A
bun In The Oven.

And it's referencing the movie...
Grease.

Perfect.

The bottom of entremet is a
pistachio sable.

On top of that mandarin jam,
caramelised orange sponge.

And then I've glazed that with a
brown butter glaze.

Your signature.
Signature.

Then off to the right is the
brioche ice-cream.

Thank you.
Thank you.

I really love how everything
is built.

The layers are clearly distinct
and there is life inside.

Yeah.

Feel a bit of the gel as well.

I think it's also a dessert that
you can easily get everything

in one bite.

This is a very good dessert.

It's technically very intelligent.

This is good pastry.

This is sexy.

This is a masterful plate of food,
to be sure.

You can see that the sponge

has been coated in a very light
amount of chocolate,

just to seal it off and allow it to
maintain its texture beautifully.

The combination of the orange
mandarin with the pistachio,

the burnt butter, the brioche
flavour,

I think it all comes together so
beautifully.

It's a very sophisticated
combination of flavours.

I am very impressed with this.

Talk about crazy, no?
Yeah.

Hello, Anna.
ANNA: Hello. How are we?

Hey, Anna.
Hello.

Oh, that is lovely.
Very cool.

Breakfast at Tiffany.

And this is my High Tea.

Baked cheesecake.

Chocolate brownie.

And the passionfruit posset.

Thank you so much.
Thank you so much.

Thank you.

I'm going to put it out there and
say,

it's a long bow to draw.

Yeah.

I want to finish this like I'm
forcing myself not to.

I'm finishing this. I don't care.

I think I think for this one,

it's maybe where you and I will
have a little fight.

I understand that she might be on
the lower end of meeting the brief,

but if you do shoehorn something,

you have to present something quite
perfect.

And I think that's kind of what
she did.

I love this.

The brownie is very American.

It's a very fudgy brownie.
Yeah.

And the flavour of the actual
cheesecake itself is delicious.

If she goes through, what will
save her is A... the execution

B... the presentation.

But also here we have a New York
style cheesecake

and an American brownie.

And I can buy that.

Let me think about it.

ANDY: To tie in with the symbolism
of the oranges

in The Godfather movie,

I've decided to call my dish
Impending Tragedy.

Hey, Andy.
Hey.

I'm well aware that me not taking
Amaury's advice about my plating

could well result in me going home.

Could be an Impending Tragedy
for me.

ANNOUNCER: Don't miss a delicious
moment of Dessert Masters.

Watch full episodes on Ten Play now.

Andy, what's the name of your dish?

Impending Tragedy.

In The Godfather, orange is always
present when impending tragedy

is about to occur.

You've got elements in there that
kind of...

..draw origin in Sicily as well.

Your ricotta cannoli, pistachio.

And then there's some olive as
well.

Are you OK?
Am I OK?

Are you OK?

Andy, you're an excellent pastry
chef.

But there is high calibre chef

that present things that are
amazing looking,

and also taste very good.

That's why I say don't lose this...

But...
I understand what you're saying.

You know what I mean?
Add to it.

Thank you.
Thanks so much, Andy.

For me, the first sensation that I'm
picking up from this

is just this gorgeous orange
perfume.

I love rustic, but will it be
enough?

I don't know.

Let's try it.

I hate him. He's so clever.

You're right. He's annoying.

I don't I don't really know
how he does that.

If I could, like, compare Andy to
a musician,

he would definitely be jazz.

You see him work and nothing
makes sense.

And then all the notes are in the
right order.

And it's a beautiful melody
at the end.

Yeah.

Sorbet has the perfect texture.
Perfect flavour.

The ricotta has the right balance
of freshness. Fattiness.

The granita bring the freshness
of orange we want.

The sponge is so tasty.

Even the olives, they bring
a level of saltiness.

This dish is technically faultless.

There is no false notes.

KAY: Hi, guys.
Hi, Kay-Lene.

How are you?

Good.
Thank you.

The movie that I have for tonight
is Pretty in Pink.

You've got a pink peppercorn
pavlova

with a strawberry and champagne
sorbet.

Strawberry marshmallows.

A strawberry balsamic compote.

A champagne jelly and a mascarpone
cream on the bottom.

Thank you so much.
Thank you. Please enjoy.

I think it looks beautiful.

The story she's telling is that
everything we need to know

is on the inside.

Do you want me to break your heart?

Well, look, no time like the
present.

Nice...

Oh, that's pretty.

And pink.
Yeah.

Yeah, I think the concept was
amazing.

I buy the story she's selling.

The issue here is definitely the
champagne jelly.

It's grainy and so that's a flaw in
that product.

I like the flavour combination,
but I think texture wise

we're a bit off.

ZUMBO: Walking up to the judges.

I am pretty disappointed.

Hey, Adriano.
Hey.

My chocolate cup has cracked.

Doesn't look like I want it to.

But I know those flavours work.

So inside the chocolate cup we have
a strawberry ice-cream,

vanilla Chantilly, strawberry
compote,

and the strawberry bubbles.

What is the name of your dish?
Finish This.

I love it. Well, thank you so much.

We'd love to finish this.

Thank you very much. Enjoy.

Well, I think the fantastic thing
is the entire dessert is edible.

The cup, the straw, the everything.

I wish the delivery was a little
bit cleaner.

Yeah.

He's having, like, structural
issue.

We can tell that this is about to
collapse, you know?

Yeah.

He took one approach, which is
he built within the cup.

So during the unmoulding,
you have that risk.

The chocolate won't contract
as chocolate do.

That's how you can unmould it.

Let's see how it eats.

Yes.

Let's try this.

Pastry can be messy sometimes.

Let's eat.

I think the ice-cream is a
milkshake on its own.

The foam was beautiful.

But we said earlier that it will
come down to construction.

And I'm expecting more from him.
Yeah.

This for me, it's a bit of a mess.

I think for him the concepts are
always really bang on the brief,

but bringing them into reality

seems to be something that he
struggles with,

with the time constraints in this
kitchen.

Adriano might be in trouble.

He might very well be.

Hey, Reynold.
REYNOLD: Hello.

I know at some point during the
cook,

you were considering playing the
pin,

which I never thought would ever
happen.

Yeah. Me too.

What's the name of your dish?

To The Stars.

Where no man has gone before.

From Star Trek.

Thank you so much, Reynold.
Enjoy.

I'm going to just put it out there
and say,

I don't think this is the most
finessed dish

we've seen from Reynold in the
competition.

Oh absolutely not.

I've done Saturn before in pastry.

And I know there is a way to make
it very clean.

And I know he has the resources
and the talent to be able to do it.

And I have to wonder whether or not
it might have been smarter for him

to play the pin.

I absolutely agree with you.

Maybe he should have.

Should we try?

Alright. That I like.

That's perfect snap of a very thin
layer.

Well, I see Reynold on the inside.

Right?
Yeah.

It's a very interesting, tasty
dish.

Technically, the chocolate
work, it's perfectly executed.

The shell of chocolate is so thin

that you have no resistance
whatsoever.

While maybe the aesthetics were
lacking,

the actual textures and flavours
are flawless.

The thing that really strikes me
is when you cut into the planet

and out oozes this deeply bitter,
caramelised mandarin compote.

It's really food on the edge.

I think the way that it eats

is very different to the way
that it looks.

The way it looks was OK.

The way that it ate...
Phenomenal.

I agree.

A conceptual challenge in two and a
half hours is a tall order,

even for skilled professionals such
as yourselves.

And even though someone is going
home tonight,

we can't ignore the chef that gave
us a motion picture

plated to perfection.

Jess.

REYNOLD: Nice.

You turned inspiration from the
silver screen into pure gold.

You are safe. Well done.

There were a few desserts tonight

that were not quite box office
hits.

If I call your name, please
step forward.

Kay-Lene.

Anna.

And Adriano.

When analysing your dishes, Mel and
I look at three things.

The brief, look and taste.

Kay-Lene, you hit the brief.

Your dish looked magnificent.

But some texture tainted the
flavours.

Anna...

Your dish tasted phenomenal.

Looked elegant.

But Mel and I argued whether or not
you hit the brief.

Adriano...

Your approach to the brief was
inspired.

But in terms of looks, the time
constraint prevented your vision

from coming together.

And unfortunately, that's why
you're going home.

Ads, if you take a look around right
now,

you are surrounded by people who
have been inspired by you

to follow their pastry dreams.

You have shaken up the industry
from the moment you walked into it.

In a way, you are the original
Dessert Master.

And always our Sweet Assassin.

What was it like for you to compete
in here?

ZUMBO: It was good fun.

Like you said, amazing people to
be around and...

It's good to try and do some
ideas and cook it out.

You always floor it 100% all of the
time.

And I think that's what we all love
and respect about you

and the way that you approach food.

Adriano, it's time to say goodbye.

From years of being a judge,

it's been great to walk in
contestants' shoes.

It's been fun.

I've had a great time and I've
enjoyed all the cooking.

ANNOUNCER: Next time on Dessert
Masters.

It's beginning to look a lot
like...

MAN: Ho ho ho.

Curtis.

JESS: I can't believe Curtis Stone
is our Santa Claus today.

We want you to make us a dish
that represents what Christmas

is for you.

I love Christmas.

ANNA: Jingle bells, Batman smells
Robin threw away.

But it's a double elimination.

I'm actually, like, sweating.

REYNOLD: Goddamn. Oh, no. It's got
too many holes now.

Who will reach...

..the semifinal?

GARETH: Is mine going to be enough?

Beginning to look a lot like
elimination.

Captions by Red Bee Media.